Sweet Carrots

Ingredients:

1 1/2 baby carrots or sliced carrots in circles

3 tsp brown sugar

1- 2 tsp butter/margarine, melted

1 tsp apple cider vinegar

couple shakes of salt

Directions:

STEAM carrots till crisp, tender, 5 - 8 min

MELT margarine in small mixing bowl

ADD brown sugar, vinegar, and salt

POUR over carrots and toss/stir until all carrots are coated

Corn Casserole

Ingredients:
1 Can corn, drained
1 Can creamed corn
2 boxes of Jiffy Corn bread, mix
1 C sour cream
1/2 C melted butter

Directions:
MIX all ingredients and pour into greased 9x13 pan.
COOK at 350* for 50 - 55 min, or until begins to golden.

*From Chiara Yeates

Cauliflower Casserole

Ingredients:
1 head cauliflower, separated into florets
1 cup sour cream
1 cup shredded Cheddar cheese
1/2 cup crushed cornflakes cereal
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 teaspoon salt
1/4 cup grated Parmesan cheese


Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
Combine sour cream, Cheddar cheese, cornflakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
Bake uncovered until heated through, 30 to 35 minutes.

To make this a dinner dish I browned 1lb of ground beef with onions and put it on bottom. Beef was a little "dry" maybe should be mixed in with the whole thing with a little extra sour cream and cheese.


Servings Per Recipe: 8
Amount Per Serving
Calories: 168
Total Fat: 12.6g
Cholesterol: 33mg
Sodium: 486mg
Total Carbs: 7.4g
Dietary Fiber: 2g
Protein: 7.8g